If you're not within a few hours of central New York, there's a good
chance you never heard of salt potatoes. But good new potatoes
should be showing up soon & you owe it to yourself to do this once.

I live 3 hours from Syracuse and never heard of them until my wife
introduced me to them 20 years ago. now the bags of new potatoes and
salt are in our grocery-- but I don't know how far they've roamed.

This site gives a great detailed run-down-
http://localkitchenblog.com/2010/07/30/salt-potatoes/

But the basics are- 4lbs of new potatoes, 2 quarts of water and a
pound of salt. [I like kosher- about 2 cups]

Oh-- and butter. . . lots of butter. This page says a stick. We
use more. [We have these 1-2 times a year, so when we do.. we
*do*.]

Boil the potatoes in the very salty water. Melt the butter. Drain
the potatoes. Dip the little potatoes in the butter-- eat just one.
[that can't be done]

Jim

On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht >
wrote:

>If you're not within a few hours of central New York, there's a good
>chance you never heard of salt potatoes. But good new potatoes
>should be showing up soon & you owe it to yourself to do this once.
>
>I live 3 hours from Syracuse and never heard of them until my wife
>introduced me to them 20 years ago. now the bags of new potatoes and
>salt are in our grocery-- but I don't know how far they've roamed.
>
>This site gives a great detailed run-down-
>http://localkitchenblog.com/2010/07/30/salt-potatoes/
>
>But the basics are- 4lbs of new potatoes, 2 quarts of water and a
>pound of salt. [I like kosher- about 2 cups]
>
>Oh-- and butter. . . lots of butter. This page says a stick. We
>use more. [We have these 1-2 times a year, so when we do.. we
>*do*.]
>
>Boil the potatoes in the very salty water. Melt the butter. Drain
>the potatoes. Dip the little potatoes in the butter-- eat just one.
>[that can't be done]
>
>Jim

That sounds delish. It reminds me of the Friday night fish boils in
northern Wisconsin. Take one huge caldron, add a box of salt, whole
potatoes, onions and top with fish. Put the lid on and let her rip.
Cherry pie for dessert.
I miss that.
Janet US

On 7/16/2011 8:07 PM, Janet Bostwick wrote:
> On Sat, 16 Jul 2011 20:42:24 -0400, Jim >
> wrote:
>
>> If you're not within a few hours of central New York, there's a good
>> chance you never heard of salt potatoes. But good new potatoes
>> should be showing up soon& you owe it to yourself to do this once.
>>
>> I live 3 hours from Syracuse and never heard of them until my wife
>> introduced me to them 20 years ago. now the bags of new potatoes and
>> salt are in our grocery-- but I don't know how far they've roamed.
>>
>> This site gives a great detailed run-down-
>> http://localkitchenblog.com/2010/07/30/salt-potatoes/
>>
>> But the basics are- 4lbs of new potatoes, 2 quarts of water and a
>> pound of salt. [I like kosher- about 2 cups]
>>
>> Oh-- and butter. . . lots of butter. This page says a stick. We
>> use more. [We have these 1-2 times a year, so when we do.. we
>> *do*.]
>>
>> Boil the potatoes in the very salty water. Melt the butter. Drain
>> the potatoes. Dip the little potatoes in the butter-- eat just one.
>> [that can't be done]
>>
>> Jim
>
> That sounds delish. It reminds me of the Friday night fish boils in
> northern Wisconsin. Take one huge caldron, add a box of salt, whole
> potatoes, onions and top with fish. Put the lid on and let her rip.
> Cherry pie for dessert.
> I miss that.
> Janet US

They don't put the lid on for the fish boils I went to. At the
appropriate time, they throw some kerosene on the fire so it flares up
and the water in the cauldron boils over, takes any of the oil from the
fish with it and smothers the flames. Quite a spectacle. We went to a
few of them up around Door County.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sat, 16 Jul 2011 23:15:24 -0500, Janet Wilder
> wrote:

>On 7/16/2011 8:07 PM, Janet Bostwick wrote:
>> On Sat, 16 Jul 2011 20:42:24 -0400, Jim >
>> wrote:
>>
>>> If you're not within a few hours of central New York, there's a good
>>> chance you never heard of salt potatoes. But good new potatoes
>>> should be showing up soon& you owe it to yourself to do this once.
>>>
>>> I live 3 hours from Syracuse and never heard of them until my wife
>>> introduced me to them 20 years ago. now the bags of new potatoes and
>>> salt are in our grocery-- but I don't know how far they've roamed.
>>>
>>> This site gives a great detailed run-down-
>>> http://localkitchenblog.com/2010/07/30/salt-potatoes/
>>>
>>> But the basics are- 4lbs of new potatoes, 2 quarts of water and a
>>> pound of salt. [I like kosher- about 2 cups]
>>>
>>> Oh-- and butter. . . lots of butter. This page says a stick. We
>>> use more. [We have these 1-2 times a year, so when we do.. we
>>> *do*.]
>>>
>>> Boil the potatoes in the very salty water. Melt the butter. Drain
>>> the potatoes. Dip the little potatoes in the butter-- eat just one.
>>> [that can't be done]
>>>
>>> Jim
>>
>> That sounds delish. It reminds me of the Friday night fish boils in
>> northern Wisconsin. Take one huge caldron, add a box of salt, whole
>> potatoes, onions and top with fish. Put the lid on and let her rip.
>> Cherry pie for dessert.
>> I miss that.
>> Janet US
>
>They don't put the lid on for the fish boils I went to. At the
>appropriate time, they throw some kerosene on the fire so it flares up
>and the water in the cauldron boils over, takes any of the oil from the
>fish with it and smothers the flames. Quite a spectacle. We went to a
>few of them up around Door County.
Yes, Door County. You are probably right about how it is done. It
has been so long since I have been to one, those details were not
clear. Did it taste good?
Janet US

Janet Bostwick > wrote:
-snip-
>That sounds delish. It reminds me of the Friday night fish boils in
>northern Wisconsin. Take one huge caldron, add a box of salt, whole
>potatoes, onions and top with fish. Put the lid on and let her rip.

Sounds good to me. I looked to see what kind of fish they use and
Pelletiers uses Whitefish, so it doesn't look like I'll be catching a
batch of them soon.
http://www.doorcountyfishboil.com/fr....html~topFrame

We've boiled pike fillets & called them 'poor man's lobster'- I'll bet
they'd work for this.

Kind of like an inland lobster steam.

>Cherry pie for dessert.

That I can do-

Jim

On Sun, 17 Jul 2011 11:07:21 -0400, Jim Elbrecht >
wrote:

>Janet Bostwick > wrote:
>-snip-
>>That sounds delish. It reminds me of the Friday night fish boils in
>>northern Wisconsin. Take one huge caldron, add a box of salt, whole
>>potatoes, onions and top with fish. Put the lid on and let her rip.
>
>Sounds good to me. I looked to see what kind of fish they use and
>Pelletiers uses Whitefish, so it doesn't look like I'll be catching a
>batch of them soon.
>http://www.doorcountyfishboil.com/fr....html~topFrame
>
>We've boiled pike fillets & called them 'poor man's lobster'- I'll bet
>they'd work for this.
>
>Kind of like an inland lobster steam.
>
>>Cherry pie for dessert.
>
>That I can do-
>
>Jim
Oh yum! Thanks for that.
I really like white fish. I've had some at Glacier Park and loved it
there too.
Janet US

On Jul 17, 11:32*am, Janet Bostwick > wrote:

...

> Oh yum! *Thanks for that.
> I really like white fish. *I've had some at Glacier Park and loved it
> there too. *

I don't know if you really mean white fish (like sole, flounder,
tilapia, and more) or whitefish which, like bluefish, is a species
unto itself.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sun, 17 Jul 2011 12:18:43 -0700 (PDT), Jerry Avins >
wrote:

>On Jul 17, 11:32*am, Janet Bostwick > wrote:
>
> ...
>
>> Oh yum! *Thanks for that.
>> I really like white fish. *I've had some at Glacier Park and loved it
>> there too. *
>
>I don't know if you really mean white fish (like sole, flounder,
>tilapia, and more) or whitefish which, like bluefish, is a species
>unto itself.
>
>Jerry
whitefish
Janet US

Hi there,

I love salt potatoes. It is also a popular dish to prepare especially for kids and teenagers.

You can make this; First lightly scrub the potatoes without removing the skin. Fill a large pot about half full of water. Add about a cup of salt and stir. If you can stir all of the salt into the water without noticing any salt settling, keep adding about a quarter cup at a time until the water is saturated with salt. Add the potatoes to the pot. If necessary, add more water to cover the potatoes.
Bring the water to a boil. Turn the burner to sim and cover. Cook the potatoes until they are fork tender. Drain the potatoes and serve covered with plenty of melted butter.

On 7/16/2011 8:42 PM, Jim Elbrecht wrote:
> If you're not within a few hours of central New York, there's a good
> chance you never heard of salt potatoes. But good new potatoes
> should be showing up soon& you owe it to yourself to do this once.

I am in PA and never heard of them until I saw a "salt potatoes" sign in
a local store maybe last year for the first time.

What a difference in the taste of new potatoes. I usually buy them fresh
dug from local farmers but it will be a while yet for those.


>
> I live 3 hours from Syracuse and never heard of them until my wife
> introduced me to them 20 years ago. now the bags of new potatoes and
> salt are in our grocery-- but I don't know how far they've roamed.
>
> This site gives a great detailed run-down-
> http://localkitchenblog.com/2010/07/30/salt-potatoes/
>
> But the basics are- 4lbs of new potatoes, 2 quarts of water and a
> pound of salt. [I like kosher- about 2 cups]
>
> Oh-- and butter. . . lots of butter. This page says a stick. We
> use more. [We have these 1-2 times a year, so when we do.. we
> *do*.]
>
> Boil the potatoes in the very salty water. Melt the butter. Drain
> the potatoes. Dip the little potatoes in the butter-- eat just one.
> [that can't be done]
>
> Jim

"Jim Elbrecht" > wrote in message
news
> If you're not within a few hours of central New York, there's a good
> chance you never heard of salt potatoes. But good new potatoes
> should be showing up soon & you owe it to yourself to do this once.
>
> I live 3 hours from Syracuse and never heard of them until my wife
> introduced me to them 20 years ago. now the bags of new potatoes and
> salt are in our grocery-- but I don't know how far they've roamed.
>
> This site gives a great detailed run-down-
> http://localkitchenblog.com/2010/07/30/salt-potatoes/
>
> But the basics are- 4lbs of new potatoes, 2 quarts of water and a
> pound of salt. [I like kosher- about 2 cups]
>
> Oh-- and butter. . . lots of butter. This page says a stick. We
> use more. [We have these 1-2 times a year, so when we do.. we
> *do*.]
>
> Boil the potatoes in the very salty water. Melt the butter. Drain
> the potatoes. Dip the little potatoes in the butter-- eat just one.
> [that can't be done]

I just saw a recipe for this the other day. I've never tried it. But I did
buy what were called salt potatoes when I lived on Cape Cod. Very common
there.

On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht >
wrote:

>If you're not within a few hours of central New York, there's a good
>chance you never heard of salt potatoes. But good new potatoes
>should be showing up soon & you owe it to yourself to do this once.
>
>I live 3 hours from Syracuse and never heard of them until my wife
>introduced me to them 20 years ago. now the bags of new potatoes and
>salt are in our grocery-- but I don't know how far they've roamed.
>
>This site gives a great detailed run-down-
>http://localkitchenblog.com/2010/07/30/salt-potatoes/
>
snippage

>Jim

Thanks for the link.
I just snagged a lettuce soup recipe off that blog that looks
wonderful.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jul 16, 8:08*pm, Sqwertz > wrote:
> On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht wrote:
> > If you're not within a few hours of central New York, there's a good
> > chance you never heard of salt potatoes. * * * *But good new potatoes
> > should be showing up soon & you owe it to yourself to do this once.
>
> > I live 3 hours from Syracuse and never heard of them until my wife
> > introduced me to them 20 years ago. *now the bags of new potatoes and
> > salt are in our grocery-- but I don't know how far they've roamed.
>
> > This site gives a great detailed run-down-
> >http://localkitchenblog.com/2010/07/30/salt-potatoes/
>
> > But the basics are- 4lbs of new potatoes, 2 quarts of water and a
> > pound of salt. [I like kosher- about 2 cups]
>
> > Oh-- and butter. . . *lots of butter. *This page says a stick. * We
> > use more. * [We have these 1-2 times a year, so when we do.. *we
> > *do*.]
>
> > Boil the potatoes in the very salty water. *Melt the butter. * *Drain
> > the potatoes. *Dip the little potatoes in the butter-- eat just one.
> > [that can't be done]
>
> What do you consider "new potatoes"? *Here they are just baby russet
> potatoes in 1" to 3" sizes available all year round from what I can
> tell. *Sometimes they are applied to light-skinned, small "A" size
> red potatoes as well. *
>
> I just smashed some tonight. *I'd put these up against any salt
> potatoes any day. *They don't even need much salt or olive oil.
>
> http://img856.imageshack.us/img856/1...rystyleloi.jpg

Here in MO, the term applies to the small red ones. I've never heard
of russets called new potatoes.
>
> -sw

--Bryan

On Jul 16, 9:16*pm, Bryan > wrote:
> On Jul 16, 8:08*pm, Sqwertz > wrote:
>
>
>
>
>
>
>
>
>
> > On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht wrote:
> > > If you're not within a few hours of central New York, there's a good
> > > chance you never heard of salt potatoes. * * * *But good new potatoes
> > > should be showing up soon & you owe it to yourself to do this once.
>
> > > I live 3 hours from Syracuse and never heard of them until my wife
> > > introduced me to them 20 years ago. *now the bags of new potatoes and
> > > salt are in our grocery-- but I don't know how far they've roamed.
>
> > > This site gives a great detailed run-down-
> > >http://localkitchenblog.com/2010/07/30/salt-potatoes/
>
> > > But the basics are- 4lbs of new potatoes, 2 quarts of water and a
> > > pound of salt. [I like kosher- about 2 cups]
>
> > > Oh-- and butter. . . *lots of butter. *This page says a stick. * We
> > > use more. * [We have these 1-2 times a year, so when we do.. *we
> > > *do*.]
>
> > > Boil the potatoes in the very salty water. *Melt the butter. * *Drain
> > > the potatoes. *Dip the little potatoes in the butter-- eat just one..
> > > [that can't be done]
>
> > What do you consider "new potatoes"? *Here they are just baby russet
> > potatoes in 1" to 3" sizes available all year round from what I can
> > tell. *Sometimes they are applied to light-skinned, small "A" size
> > red potatoes as well. *
>
> > I just smashed some tonight. *I'd put these up against any salt
> > potatoes any day. *They don't even need much salt or olive oil.
>
> >http://img856.imageshack.us/img856/1...rystyleloi.jpg
>
> Here in MO, the term applies to the small red ones. *I've never heard
> of russets called new potatoes.

I'm from New York and that's what new potatoes are there (and in New
Jersey where I live now). However, most of the bags of salt potatoes
I've seen in Syracuse are brown, not red.

Syracuse was a major producer of salt when the Erie Canal was
important transportation. Salina Street runs parallel to the canal,
now Erie Boulevard.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sat, 16 Jul 2011 18:16:19 -0700 (PDT), Bryan
> wrote:

> On Jul 16, 8:08*pm, Sqwertz > wrote:
> > On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht wrote:
> > > If you're not within a few hours of central New York, there's a good
> > > chance you never heard of salt potatoes. * * * *But good new potatoes
> > > should be showing up soon & you owe it to yourself to do this once.
> >
> > > I live 3 hours from Syracuse and never heard of them until my wife
> > > introduced me to them 20 years ago. *now the bags of new potatoes and
> > > salt are in our grocery-- but I don't know how far they've roamed.
> >
> > > This site gives a great detailed run-down-
> > >http://localkitchenblog.com/2010/07/30/salt-potatoes/
> >
> > > But the basics are- 4lbs of new potatoes, 2 quarts of water and a
> > > pound of salt. [I like kosher- about 2 cups]
> >
> > > Oh-- and butter. . . *lots of butter. *This page says a stick. * We
> > > use more. * [We have these 1-2 times a year, so when we do.. *we
> > > *do*.]
> >
> > > Boil the potatoes in the very salty water. *Melt the butter. * *Drain
> > > the potatoes. *Dip the little potatoes in the butter-- eat just one.
> > > [that can't be done]
> >
> > What do you consider "new potatoes"? *Here they are just baby russet
> > potatoes in 1" to 3" sizes available all year round from what I can
> > tell. *Sometimes they are applied to light-skinned, small "A" size
> > red potatoes as well. *
> >
> > I just smashed some tonight. *I'd put these up against any salt
> > potatoes any day. *They don't even need much salt or olive oil.
> >
> > http://img856.imageshack.us/img856/1...rystyleloi.jpg
>
> Here in MO, the term applies to the small red ones. I've never heard
> of russets called new potatoes.
> >
I imagine any small potato could be called "new"... but when someone
says "new potato" small reds immediately jump to mind. The rest are
called "baby" or "fingerling". I don't think we have russets that
small out here. Brown, thin skinned potatoes, yes... but not russet.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/16/2011 9:08 PM, Sqwertz wrote:
> On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht wrote:
>
>> If you're not within a few hours of central New York, there's a good
>> chance you never heard of salt potatoes. But good new potatoes
>> should be showing up soon& you owe it to yourself to do this once.
>>
>> I live 3 hours from Syracuse and never heard of them until my wife
>> introduced me to them 20 years ago. now the bags of new potatoes and
>> salt are in our grocery-- but I don't know how far they've roamed.
>>
>> This site gives a great detailed run-down-
>> http://localkitchenblog.com/2010/07/30/salt-potatoes/
>>
>> But the basics are- 4lbs of new potatoes, 2 quarts of water and a
>> pound of salt. [I like kosher- about 2 cups]
>>
>> Oh-- and butter. . . lots of butter. This page says a stick. We
>> use more. [We have these 1-2 times a year, so when we do.. we
>> *do*.]
>>
>> Boil the potatoes in the very salty water. Melt the butter. Drain
>> the potatoes. Dip the little potatoes in the butter-- eat just one.
>> [that can't be done]
>
> What do you consider "new potatoes"? Here they are just baby russet
> potatoes in 1" to 3" sizes available all year round from what I can
> tell. Sometimes they are applied to light-skinned, small "A" size
> red potatoes as well.

New potatoes are supposed to be recently dug as opposed to those that
have been in storage. Some stores push it when they label potatoes "new"
because often they aren't even close.

If you ever get a chance to buy them you won't believe the difference
with "really new" potatoes when you get them fresh dug.



>
> I just smashed some tonight. I'd put these up against any salt
> potatoes any day. They don't even need much salt or olive oil.
>
> http://img856.imageshack.us/img856/1...rystyleloi.jpg
>
> -sw

Sqwertz > wrote:
-snip-
>
>What do you consider "new potatoes"? Here they are just baby russet
>potatoes in 1" to 3" sizes available all year round from what I can
>tell. Sometimes they are applied to light-skinned, small "A" size
>red potatoes as well.

'new' potatoes are available-- But *real* new potatoes are fresh
dug. The flavor of a potato before it has matured is different than
those that have been in cold storage for 6 month.

Reds could be 'new', but everyone says they make poor salt potatoes.
The russets, IMO, are best. The smaller the better-- bite sized is
best.

>I just smashed some tonight. I'd put these up against any salt
>potatoes any day. They don't even need much salt or olive oil.
>
>http://img856.imageshack.us/img856/1...rystyleloi.jpg


Those ain't bad-- but you're comparing pork ribs and rib-eye. I'd
hate to only have one arrow in my quiver.

Jim

On Jul 17, 3:09*pm, Sqwertz > wrote:
> On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht wrote:
> > Boil the potatoes in the very salty water. *Melt the butter. * *Drain
> > the potatoes. *Dip the little potatoes in the butter-- eat just one.
> > [that can't be done]
>
> So can this be done with not so new potatoes? *How much salt to the
> potatoes absorb?
>
> (If any?, they're whole, right?)

The salt soaks in maybe a quarter inch. That's why small is typical.
Yes. Boiled with the skin on.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sun, 17 Jul 2011 12:21:57 -0700 (PDT), Jerry Avins >
wrote:

>On Jul 17, 3:09*pm, Sqwertz > wrote:
>> On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht wrote:
>> > Boil the potatoes in the very salty water. *Melt the butter. * *Drain
>> > the potatoes. *Dip the little potatoes in the butter-- eat just one.
>> > [that can't be done]
>>
>> So can this be done with not so new potatoes? *How much salt to the
>> potatoes absorb?
>>
>> (If any?, they're whole, right?)
>
>The salt soaks in maybe a quarter inch. That's why small is typical.
>Yes. Boiled with the skin on.
>
>Jerry
In the mid-west when I was growing up, everyone peeled their own red
potatoes. The potatoes were served with the skins on at the table.
You took the one you wanted, cut it in half around the equator and
placed the cut sides down on your plate. You then pinched the skin
gently around the top of the half and the peel came off. Even little
kids had to do their own.
Janet US

On Sun, 17 Jul 2011 13:57:58 -0600, Janet Bostwick
> wrote:

> In the mid-west when I was growing up, everyone peeled their own red
> potatoes. The potatoes were served with the skins on at the table.
> You took the one you wanted, cut it in half around the equator and
> placed the cut sides down on your plate. You then pinched the skin
> gently around the top of the half and the peel came off. Even little
> kids had to do their own.

We didn't eat red skinned potatoes when I was a kid and can't say I've
ever eaten peeled red potatoes as an adult. But I always thought the
point of red potatoes was to have a thin skin that you don't need to
peel.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 13:54:56 -0700, sf > wrote:

>On Sun, 17 Jul 2011 13:57:58 -0600, Janet Bostwick
> wrote:
>
>> In the mid-west when I was growing up, everyone peeled their own red
>> potatoes. The potatoes were served with the skins on at the table.
>> You took the one you wanted, cut it in half around the equator and
>> placed the cut sides down on your plate. You then pinched the skin
>> gently around the top of the half and the peel came off. Even little
>> kids had to do their own.
>
>We didn't eat red skinned potatoes when I was a kid and can't say I've
>ever eaten peeled red potatoes as an adult. But I always thought the
>point of red potatoes was to have a thin skin that you don't need to
>peel.

I don't think the concept of leaving potato skins on the potatoes to
be eaten was ever considered 'back then.' The only potato skins we
ate were those that came with baked potatoes. Some potatoes, both red
and white, have thicker/thinner skins than other varieties.
Janet US

On Sun, 17 Jul 2011 15:34:00 -0600, Janet Bostwick
> wrote:

> On Sun, 17 Jul 2011 13:54:56 -0700, sf > wrote:
>
> >On Sun, 17 Jul 2011 13:57:58 -0600, Janet Bostwick
> > wrote:
> >
> >> In the mid-west when I was growing up, everyone peeled their own red
> >> potatoes. The potatoes were served with the skins on at the table.
> >> You took the one you wanted, cut it in half around the equator and
> >> placed the cut sides down on your plate. You then pinched the skin
> >> gently around the top of the half and the peel came off. Even little
> >> kids had to do their own.
> >
> >We didn't eat red skinned potatoes when I was a kid and can't say I've
> >ever eaten peeled red potatoes as an adult. But I always thought the
> >point of red potatoes was to have a thin skin that you don't need to
> >peel.
>
> I don't think the concept of leaving potato skins on the potatoes to
> be eaten was ever considered 'back then.' The only potato skins we
> ate were those that came with baked potatoes.

OTOH, my mother rarely peeled any boiled potato (other than for potato
salad). We often had "smashed" potatoes which was half a potato
(white or russet) that had been boiled with the skin on and then
smashed with a fork. The only time they were peeled was for mashed
potatoes and she used those Betty Crocker potato flakes for that most
of the time.


> Some potatoes, both red
> and white, have thicker/thinner skins than other varieties.

I compare other varieties to russets, so they are thin skinned to me.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 14:09:25 -0500, Sqwertz >
wrote:

>On Sat, 16 Jul 2011 20:42:24 -0400, Jim Elbrecht wrote:
>
>> Boil the potatoes in the very salty water. Melt the butter. Drain
>> the potatoes. Dip the little potatoes in the butter-- eat just one.
>> [that can't be done]
>
>So can this be done with not so new potatoes?

I tried it once mid-winter with some little potatoes. If I remember
right, the flavor was pretty close, but the texture was off.

>How much salt to the
>potatoes absorb?

I'm a bad one to ask because I've been over salting my entire life.
I'm better now-- but still use more than my fair share. I think
they are not *too* salty. The skin seems to hold the most-- that's
why I like russets, more skin/soon-to-be-skin material.

>
>(If any?, they're whole, right?)

Yes- whole. But as small as you can find. 2-biters are
borderline too big.

Jim

On Sun, 17 Jul 2011 15:57:43 -0400, Jim Elbrecht >
wrote:

> Yes- whole. But as small as you can find. 2-biters are
> borderline too big.

That's difficult enough to find in red skin or fingerlings, bite sized
russets are unheard of. Maybe they all go to the East Coast.

--

Today's mighty oak is just yesterday's nut that held its ground.